I've been making this cake for years.
It's moist and flavourful and perfect to pack for lunch or serve with afternoon coffee.
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- canned pears; drain and chop each pear into 6 -9 pieces to make approximately 2 cups (reserve 1/4 cup pear juice)
- 1 tablespoon grated orange zest
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- reserved 1/4 cup pear juice
- 1/2 cup chopped pecans
- Grease the bottom of a 9 inch square pan.
- Cream butter and sugar until light coloured and well blended.
- Add eggs beating well after each one.
- Add vanilla, canned pears and orange rind, beating well. The beaters will chop up the pears even more and the mixture will look somewhat curdled.
- Add dry ingredients and pear syrup and mix at low speed just until well blended.
- Fold in nuts.
- Spread batter in prepared pan.
- Bake at 350ºF for 25-35 minutes. To test doneness, insert toothpick in centre of cake. If it comes out dry, cake is done.
- Frost with Browned butter icing:
Browned Butter Icing:
NOTE: This frosting sets in a very short time so work quickly when making it.
In a medium pot, melt 1/4 cup butter over medium heat, watching closely.
When it begins to turn a golden brown, remove from heat and add 2 cups icing sugar.
Working quickly, beat icing sugar with a spoon, adding 1 teaspoon vanilla and 2 or 3 tablespoons cream to make it of spreading consistency.
Stir in and spread over cake.
After the frosting has set but is still a bit warm I use the flat tines of a fork to press a pattern in the top of the cake.